Japanese Scallop Entree
1
Japanese Scallop Entree
I used this recipe for a special dinner for two and it looked and tasted great as well as being easy to make. The tobiko garnish is great but not necessary.
Ingredients
Serves: 2
- 5-8 large frozen scallops, thawed, halved horizontally
- 2 tablespoons tobiko, optional
- 1 tablespoon sesame oil
- 1 tablespoon oil
- 1 tablespoon diced garlic
- 1 tablespoon Maggi liquid seasoning or concentrated beef stock
- 1 teaspoon hot water
Directions
Preparation:5min ›
Cook:10min ›
Ready in:15min
- Blanch the scallops for 1-2 minutes; drain and set aside.
- In a bowl, mix together the tobiko and sesame oil. Set aside.
- Heat a frying pan with oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Add the scallops, Maggi seasoning and water; cook until the scallops are brown and there is no liquid left in the pan.
- Serve, garnished with the tobiko.
Ingredients
Tobiko is Japanese for flying fish roe. You can find it in Asian speciality shops or online.
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